Yield
Makes 1 (10-inch) tart

Small details make a big difference in this recipe— look for ripe but not mushy bananas and, of course, high-quality chocolate. I often keep a well-wrapped, prerolled tart shell in my freezer and bake it right from its frozen state. Prep: 25 minutes.

How to Make It

Step 1

Fill prepared and cooled tart shell with half of Chocolate Cream Filling, and smooth with an offset spatula. Slice bananas 1/4 inch thick, and arrange slices in tight concentric circles over filling. Spread remaining filling evenly over banana slices.

Step 2

Whisk cream and powdered sugar with an electric mixer fitted with whisk attachment until medium-stiff peaks form. Dollop whipped cream evenly over filling. Chill up to 4 hours before serving. Garnish, if desired.

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